Course: Culinary Practicum 3

Catalog Number: 10316125

Credits: 2.00

Class #Class DatesClass Day(s)Class TimeModeLocation
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COREQUISITES: 10316122 Classic and Contemporary French Cuisine

Description: ......incorporates fundamental theories and techniques learned during the first, second and third semesters in a restaurant setting. Activities may include day, evening, and weekend requirements.